Class #1

The Organization Purpose
Levels of Advancement
The Exam
Written and Liquid Sample Questions The Scoresheet

Manufacture and Use of Malts

Pale, Pils
Crystal Malt
Dark Malts
Vienna and Munich
Wheat

Unmalted grain

Adjuncts
Roast Barely
Unmalted Wheat
Flaked Oats

Style TastingWe willl be tasting four to six of these. However, you'll need to study
the whole list for the exam.
Please let me know if you have a good example to share with the class, either
homebrew or commercial.

Homework

We will do one of these in class. Please write up answers to the others on
your own.
J1. In one page or less, describe the purpose of the Beer Judge Certification
Program and give the requirements for the different judging levels.
T8. Explain the malting process. Identify
the different types of malt and give reasons why they are made and their uses.
S3. Describe and differentiate between a German Pilsner, Dortmunder Export,
and Munich Helles. Give commercial examples of each style.